Operating the appliance
16
Operating the appliance
CAUTION!
Risk of injury!
There is a risk of scalding due to hot surfaces and rising steam.
− The appliance, the cooking vessel and the food will become
very hot during and after operation.
− Use a protective cloth to avoid burns.
− The water can reach a temperature of over 95 °C when the
contents of the pots over 19cm tall. Do not reach into the rising
steam. There is a risk of scalding.
NOTICE!
Avoid contact with the food.
Only use the appliance for preparing vacuum-packed food in a
water bath. Do not allow the food to come into direct contact with
the water. Do not cook any soups or similar items with the Sous
Vide Wand.
1. Fill a pot with approx. 6 to 15 litres of hot water.
2. The water level should be kept between the two markings MIN
9
and MAX
7
and a distance to the base of the pot of at least 1 cm should be maintained so that
the water can circulate unhindered.
NOTICE
Please note that the water level will rise a little when you place the food
into the pot.
3. Open the fi xing clamp by pressing it.
4. Fix the appliance to the pot, whereby the wall of the pot must be positioned
between the appliance and the fi xing clamp (
Fig. D
). This ensures that the
appliance is fi xed in place and cannot tip over.